Recipe by JANDEE
"This is a good recipe that's quick and easy. Pine nuts may be substituted for the slivered almonds in this chewy cookie. "
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sifted all-purpose flour
red food coloring
This was a very disappointing cookie recipe. the cookies come out flat and do not make a very good gift-giving appearance. The taste is somewhat sweet and personally, for the cost to make them, I'll seek another recipe. Overall: poor.
Nice...but WHY add food color
These were pretty good. I've never made these cookies with adding flour but it worked. I used gluten free all purpose flour mixing sorghum and brown rice flour with potato starch and homemade almond marzipan and lemon zest instead of extract. I left out the food colouring. I shaped the dough into a square then refrigerated before cutting into shapes and baking. I have found that this helps the dough from flattening while baking. I dusted with powdered sugar before baking as well to keep with the Italian tradition. They were nice and they disappeared when the kids got home from school-always a good sign. Thank you Jandee for your recipe.
This receive is lacking. Too sweet and flat. They must of forgotten ingredients.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Almond Macaroons
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 29
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